Fried Green Tomatoes are a Southern classic, featuring perfectly seasoned green tomatoes that are coated in a crispy mixture of flour, cornmeal, and breadcrumbs before being deep-fried to golden perfection. With their crunchy exterior and tangy, savory interior, these fried delights are a wonderful treat for any occasion. Serve them as an appetizer, side dish, or even a snack!
Ingredients
(Serves 4)
- 4 large green tomatoes , sliced into ¼-inch thick rounds
- 2 eggs
- ½ cup milk
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup breadcrumbs
- 2 teaspoons coarse kosher salt (divided)
- ¼ teaspoon ground black pepper
- 1 quart vegetable oil (for frying)
Instructions
1. Prepare the Tomatoes
- Wash and dry the green tomatoes. Slice them into ¼-inch thick rounds. Sprinkle both sides of the tomato slices lightly with 1 teaspoon of kosher salt and let them sit for 10–15 minutes. This helps draw out excess moisture, ensuring crispier results. Pat the slices dry with paper towels.
2. Set Up the Coating Station
- In a shallow bowl, whisk together the eggs and milk to create an egg wash.
- In a separate bowl, combine the all-purpose flour with 1 teaspoon of kosher salt and ¼ teaspoon of black pepper .
- In a third bowl, mix the cornmeal and breadcrumbs .
3. Coat the Tomato Slices
- Dredge each tomato slice in the flour mixture , shaking off any excess.
- Dip the floured slice into the egg wash , ensuring it’s fully coated.
- Finally, press the slice into the cornmeal-breadcrumb mixture , patting gently to adhere the coating evenly. Place the coated slices on a plate or baking sheet.
4. Heat the Oil
- Pour the vegetable oil into a large skillet or deep fryer, filling it to a depth of about ½ inch. Heat the oil over medium-high heat until it reaches 350°F (175°C) . If you don’t have a thermometer, test the oil by dropping a small piece of breadcrumb into it—it should sizzle immediately but not burn.
5. Fry the Tomatoes
- Carefully place a few tomato slices into the hot oil, making sure not to overcrowd the pan. Fry for 2–3 minutes per side , or until golden brown and crispy. Use tongs or a slotted spoon to flip the slices halfway through cooking.
- Once cooked, transfer the fried tomatoes to a paper towel-lined plate to drain excess oil.
6. Season and Serve
- While the tomatoes are still warm, sprinkle them lightly with additional kosher salt if desired. Serve immediately with your favorite dipping sauce, such as ranch, remoulade, or spicy aioli.
Serving Suggestions
- Serve Fried Green Tomatoes as an appetizer or side dish alongside grilled meats, fried chicken, or a fresh salad.
- Pair with a creamy dipping sauce like buttermilk dressing, sriracha mayo, or a tangy vinegar-based dipping sauce.
Tips for Success
- Choose Firm Tomatoes: Select firm, unripe green tomatoes for the best texture and flavor. Avoid tomatoes that are soft or overly ripe.
- Double-Coat for Extra Crunch: For an even crispier coating, dip the tomato slices back into the egg wash and cornmeal mixture a second time before frying.
- Use a Thermometer: Maintaining the oil temperature at 350°F (175°C) is key to achieving crispy, golden tomatoes without greasiness.
- Storage: Fried Green Tomatoes are best enjoyed fresh and crispy. However, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat in the oven at 350°F (175°C) for 5–10 minutes to restore crispiness.
Why You’ll Love This Recipe
Fried Green Tomatoes are a delicious blend of textures and flavors—crispy on the outside, tangy and tender on the inside. The combination of cornmeal and breadcrumbs creates a satisfying crunch, while the savory seasoning adds depth to the dish. Whether you’re indulging in this Southern classic or trying it for the first time, these fried tomatoes are sure to become a favorite.
Enjoy this crispy, savory treat—it’s comfort food with a tangy twist!
